507711655-Opera-Patisserie-Cedric-Grolet-1

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3½ large (60 g) egg yolks (¼ cup)2½ teaspoons (10 g) superfine sugar (1)2½ teaspoons (10 g) superfine sugar (2)2 teaspoons (10 g) ice cream stabilizerFor the blancmange2 large (75 g) egg whites (⅓ cup)⅓ cup (75 g) superfine sugar¾ cup plus 1½ tablespoons (200 g) whole milkFor the vanilla pralineMake a vanilla praline following the directions on this page, using ½cup (120 g) of water.For the creamy caramelIn a saucepan, heat the cream, milk, glucose powder (1), vanilla, andfleur de sel. In a separate saucepan, heat the superfine sugar andglucose powder (2) to 365°F (185°C), then deglaze with the warmedcream. Heat to 220°F (105°C), then pass through a conical sieve.When the caramel cools to 160°F (70°C), add the butter. Use animmersion blender to mix. Add the ground pepper.For the vanilla ice creamIn a saucepan, heat the milk, cream, milk powder, and whole vanillabeans, then pour over the yolks and superfine sugar (1) mixedtogether. Add the superfine sugar (2) and ice cream stabilizer. Heatto boiling, then let cool. Mix, pass through a conical sieve, andrefrigerate for about 3 hours. Churn to make the ice cream. Transferthe ice cream to a cold bowl and freeze for between 12 and 24hours, depending on use.For the blancmangeMake the meringue with the egg whites, then add the superfinesugar and whip until stiff. In a saucepan, heat the milk to boiling andblend with an immersion blender to make a milk foam.
For assemblyIn the bottom of a bowl, pipe a comma shape of vanilla praline andanother of smooth caramel. Crush 1 tablespoon of blancmange ontop of the caramel. Add a quenelle of vanilla ice cream alongside it.Finally, add 2 tablespoons of blancmange.
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Photograph taken at the InterContin
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THE CEDRIC I KNOW, IS:- Straightfor
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The opening of a new store is compl
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7 A.M. BREAKFAST PASTRIES11 A.M. FR
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CROISSANTSMakes 15 croissantsPrepar
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PAIN AU CHOCOLATMakes 12 pains au c
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RAISIN ROLLSMakes 12 rollsPreparati
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2 hours.Preheat the oven to 350°F
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In an electric stand mixer fitted w
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For assembly and finishingButterSup
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For the croissant doughMake a crois
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Make the Kouign-Amann dough followi
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1½ teaspoons (10 g) honeyFor the c
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¾ cup (200 g) apricot puree3½ tab
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PUFF PASTRY BRIOCHE FLANTARTSMakes
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ALMOND HEDGEHOG
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decorate it like a hedgehog.
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¼ cup (60 g) cocoa butter7 tablesp
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LEMON ROLLSMakes 10 rollsPreparatio
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PUFF PASTRY CROWNServes 8Preparatio
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XL MADELEINEServes 4Preparation tim
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PRALINE BRIOCHEMakes 3 briochesPrep
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SAVOY CAKEServes 8Preparation time:
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POWDERED KUGELHOPFSMakes 10 kugelho
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PANCAKESMakes 6 pancakesPreparation
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YOGURT CAKEServes 8Preparation time
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2 vanilla beans1½ ounces (40 g) wh
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PEACH TARTGRANDMA ROSE’S TARTE TA
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2 tablespoons (30 g) mascarpone che
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1½ teaspoons (6 g) pectin NHFor th
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GRANDMA’S CRÈME CARAMELServes 8
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1½ tablespoons (10 g) slivered alm
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3½ tablespoons (25 g) all-purpose
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sugar, ground almonds, cocoa powder
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For the whipped kirsch ganache4 she
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FRAISIER CAKEFor the ladyfinger6 la
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Make a pastry cream following the d
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1½ tablespoons (25 g) custard powd
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VANILLA OPERA CAKEServes 6Preparati
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HAZELNUT PARIS-BRESTServes 8Prepara
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For the pastry creamMake a pastry c
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3 tablespoons (30 g) cocoabutter4 s
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1½ teaspoons (6 g) cocoa butter2 s
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In a bowl, mix the cream, mascarpon
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For the hazelnut praline¾ cup (100
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PEARS IN LACEMakes 5Preparation tim
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the stem, then put them whole into
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1 teaspoon xanthan gumFor the hazel
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For the chestnut mixtureIn a food p
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For the lime cream3 sheets (10 g po
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ZEBRA VACHERINSMakes 10 vacherinsPr
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ÉCLAIRSMakes 10Preparation time: 1
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to spray them. Bake in the oven for
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For the chocolate pastry cream2 cup
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PEACH TARTServes 8Preparation time:
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GRANDMA ROSE’S TARTE TATINServes
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OLD-FASHIONED APPLE TARTServes 8Pre
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RHUBARB CRUNCHServes 6Preparation t
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⅓ cup plus 1½ tablespoons (100 g
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PUFF PASTRY EXPRESS
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For the puff pastry doughMake a puf
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For assemblyFresh blueberries1 egg
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9¼ ounces (260 g) dark chocolate4
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In a saucepan, bring the milk to a
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VANILLA-CARAMEL SAINT-HONORÉServes
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Make a choux paste following the di
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1½ cups (200 g) hazelnuts⅓ cup p
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CHOCOLATE FONDANTServes 6Preparatio
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stand mixer). Mix a little, leaving
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For the seed cream2½ cups (240 g)
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PISTACHIO GALETTEMakes 2 galettes;
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SUGAR BRIOCHEMakes 3 briochesPrepar
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CRISPY EGGSMakes 6 medium eggsPrepa
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RASPBERRY CRISPServes 6Preparation
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CEREAL BARSServes 8Preparation time
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FINANCIERSServes 6Preparation time:
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VANILLA CHOUQUETTESServes 8Preparat
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CREAM TARTFor the brioche dough3¾
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For the coconut pralinePreheat the
Page 247: Fresh raspberriesConfectioners’ s
Page 250 and 251: 3 P.M.DESSERTSJOHOR COFFEECARAMELIZ
Page 253 and 254: JOHOR COFFEEServes 6Preparation tim
Page 255: For assemblyIn an electric stand mi
Page 258: 2 teaspoons (10 g) egg whiteFor ass
Page 263 and 264: For the dried melon tuile2½ tables
Page 266 and 267: STRAWBERRY ICE POPSServes 6Preparat
Page 269 and 270: HONEY CORALServes 6Preparation time
Page 271: mixture over a nonstick baking shee
Page 274 and 275: 1½ teaspoons (6 g) fleur de selFor
Page 277 and 278: TART MANGO LEAVESServes 6Preparatio
Page 280 and 281: MERINGUE SOUFFLÉSServes 6Preparati
Page 282: directions on this page. Pour it ov
Page 287: For the marigold sorbetIn a saucepa
Page 290: For the coconut foamIn a container,
Page 295: For the black rice pastePreheat the
Page 301 and 302: COLORFUL RHUBARBServes 6Preparation
Page 304 and 305: DILL RASPBERRIESServes 6Preparation
Page 306: few filled raspberries and finish w
Page 310: apricot halves from the freezer. Ad
Page 313: neutrose and heat to boiling. Trans
Page 316: an immersion blender, then churn in
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Page 322: For assemblyPut the lime sorbet int
Page 325: For assemblyPut the coconut sorbet
Page 328: For assemblyTransfer the sorbet to
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Page 334: maker for 10 to 15 minutes, then tr
Page 337: For assemblyTransfer the mango sorb
Page 340: churn in an ice cream maker for 10
Page 343: 10 to 15 minutes, then transfer to
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with an immersion blender. Churn in
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FRENCH TRADITIONMakes 8 baguettesPr
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FRENCH TOASTMakes 8 toastsPreparati
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BASIC RECIPESDOUGHSBRIOCHE DOUGH7
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In an electric stand mixer fitted w
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2 cups (250 g) all-purpose flour1 c
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2 cups (250 g) all-purpose flourIn
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In a saucepan, heat the milk, then
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Preheat the oven to 285°F (140°C)
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GLOSSARYINGREDIENTS—AGARA natural
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—PILONCILLO SUGARAlso known as pa
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—BRUNOISE (CUT INTO)Cut food into
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SOFTEN BUTTERWorking room temperatu
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—MICROPLANE ®A grater that is us
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Preface by Yohann CaronIntroduction
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OLD-FASHIONED APPLE TARTRHUBARB CRU
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PEACHESPEARSAPPLES5 P.M. - End of b
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CRISPY EGGSCROISSANTSCUSTARD IN CHO
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PRALINE SUCCESSPUFF PASTRY BRIOCHE
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INDEX BY RECIPE TYPE- PastriesAPPLE
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PUFF PASTRY BRIOCHE FLAN TARTSSAVOY
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INDEX BY RECIPE TYPEAAgarAloe veraA
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Coconut, shreddedCoconut milkCoconu
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LLemonLemon confitLemon juiceLemon
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Potato starchPraline, hazelnutPrali
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Vinegar, white distilledWWilliamine
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BIOGRAPHYCédric Grolet, who has be
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ACKNOWLEDGMENTSThank you to my chef
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CREDITS—COLLECTION DIRECTORAlain
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The publisher warmly thanks Francin
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